Hungarian Goulash


4 packets Powdered Unflavored Gelatin
4 cups Low-Sodium Chicken Stock
2 tablespoons Vegetable Oil
Salt, to taste
Freshly Ground Black Pepper, to taste
3 pounds Whole Boneless Beef Chuck Roast, cut into steaks
4 Carrots, chopped, 2 chopped, 2 split lengthwise
1 Yellow Onion, thinly sliced
2 stalks Celery, chopped
2 Garlic Cloves, thinly sliced
2 Red Bell Pepper, thinly sliced
½ cup Sweet Hungarian Paprika
1 tablespoon Asian Fish Sauce
1 tablespoon Soy Sauce
4 sprigs Thyme
2 Bay Leaves
2 tablespoons Flour
1 pound Potatoes, peeled and cubed
1-2 tablespoons Apple Cider Vinegar
Fresh Parsley, chopped, for serving


  1. Add the gelatin to the chicken stock and set aside.
  2. Preheat your oven to 300F.
  3. Pour the oil in a large Dutch oven and heat over medium-high heat.
  4. Season the meat with salt and pepper and put it into the Dutch oven. Cook for about 10 minutes, flipping the meat to sear it evenly on both sides. Remove the beef from the oven and set it aside. Do not discard any juices.
  5. Put the chopped carrots into the Dutch oven and cook for about 3-5 minutes or until browned. If needed, reduce the heat to prevent burning. Season with salt and pepper and set aside.
  6. Add the onion, celery, garlic, and pepper to the Dutch oven and cook for about 6-8 minutes or until the peppers and onion have become soft.
  7. Season with the paprika and continue cooking for additional half a minute until fragrant. Don’t forget to stir occasionally.
  8. Pour in the chicken stock along with the fish and soy sauce, and add the thyme and bay leaves as well.
  9. Prepare the beef by cutting it into bite-size chunks and put them in a bowl. Sprinkle with the flour and toss to coat.
  10. Pour all the meat juices into the Dutch oven. Stir and allow to simmer.
  11. Put the beef into the oven and cook with the lid partially open for about 1 ½ hours. By that time, the meet should have become tender. Make sure that the goulash is simmering all the time; it should not boil.
  12. When the cooking time is up, take the stew out of the oven and discard the bay leaves, thyme, celery, and carrot. Add the chopped potatoes along with the sauteed carrots and continue cooking in the oven. It will take up to an hour for the potatoes, beef, and carrots to become tender. If needed, skim off any fat from the surface of the stew.
  13. When done, remove from the oven, and if you want your goulash thicker, let it simmer on stovetop for 10-15 more minutes.
  14. Stir in the vinegar, sprinkle with freshly chopped parsley and serve. Enjoy!